Happy Sunday! Things are same old same old around here - I’m testing holiday cookies for a fun upcoming project which feels kind of weird, but has made me stop and be a little grateful that at least this year I’m not making them all in a teeny countertop oven (we had no gas for over 3 months last year, and I made literally everything in this powerhouse)
I made this bundt cake last week and had loads of questions about the recipe, so I thought I would pop on here and share it with you today! It’s super simple - I riffed on this Nutella chocolate bundt cake from a few months back (which is adapted from the King Arthur chocolate bundt cake), playing around with quantities a little, and adding a good amount of chopped cherries into the batter. I was initially a little nervous as to how the cherries would go in the baking process, but they held up beautifully, and didn’t sink, resulting in a tender, rich chocolate cake, studded with pieces of fresh cherry. I went a little black forest inspired for the decorations, adding some softly whipped cream, fresh cherries and chocolate curls, but you could absolutely also just finish it with a dusting of powdered sugar. The whole cake comes together relatively quickly, with ingredients you likely have already, and would be perfect for a simple celebration cake, or for a slightly fancy morning or afternoon tea! I had a slice with a cup of coffee yesterday, and it was the perfect accompaniment!
I baked this guy in a bavaria bundt - this is one of my favourites I think! I love how subtle the design is, and it always releases beautifully. Because the design is a little less defined than others I do find you have to really give the pan a good bang on the counter a bunch of times before you put it in the oven, just to make sure all the batter has made it into the holes. I like to fill it up part way, then bang it a bunch, then fill again and hit it a few more times just to be sure. It released perfectly though - so so satisfying! I have popped some notes below on my tips for getting a bundt cake to release nicely, because I’ve had all kinds of disasters in the past so have a few tricks up my sleeve now!
A few wee tips:
I find that there are a few things necessary to get a bundt to release nicely. The first is the consistency of the batter - it has to be dense enough so that it won’t stick and can pull nicely from the pan.
The second is spraying the pan. You can either use baking spray and then a light dusting of flour, but if you can get your hands on some flour based baking spray (which tbh I think is kind of gross and I only use for bundts), then I like to use that for the best line of defence for greasing your ban! If I’m making a chocolate bundt I like giving it a little dust with cocoa powder.
The third is allowing it to cool just a little before you turn it out. I usually pull it out of the oven, then set the timer for 10 minutes before turning it onto a wire rack.
I used this bundt pan, but any 10 cup capacity bundt will work!
I made the chocolate curls using a block of chocolate and a potato peeler. You just shave the curls off!
Black Forest Bundt Cake (Chocolate Cherry Bundt Cake with Whipped Cream and Cherries)
- Makes one bundt cake, serves 10-12 -
Cake recipe adapted from King Arthur Flour
Chocolate Cherry Bundt Cake
300g unsalted butter, melted
320g buttermilk, warmed slightly
100g dutch process cocoa, sifted
150g sour cream or full fat greek yoghurt, room temperature
2 large eggs, room temperature
1 egg yolk, room temperature
1 tsp vanilla bean paste
360g granulated sugar
360g all-purpose flour
2 tsp espresso powder
1 1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
350g pitted cherries, diced (I cut each cherry into about 8 pieces)
Whipped Cream Topping
250g heavy cream, cold
1/2 tsp vanilla bean paste
1 Tbsp powdered sugar (optional)
Fresh Cherries to garnish
Shaved chocolate to garnish
- PROCESS -
CHOCOLATE CHERRY BUNDT
Preheat the oven to 350°f / 180°.
In a medium sized mixing bowl, combine the melted butter, buttermilk, and cocoa. Add the sour cream, eggs, egg yolk, and vanilla, and mix well to combine.
In a large bowl, whisk together the sugar, flour, espresso powder, baking powder, baking soda, and salt. Add the cooled chocolate mixture, and whisk to combine - use a flexible rubber spatula to make sure there are no dry parts at the bottom of the bowl. Fold in the chopped cherries.
Leave the batter to sit in the bowl for 5 minutes. During this time, spray a 10 cup bundt pan with non stick baking spray with flour, or spray with a baking spray and lightly dust with cocoa.
Rap the bowl of batter a few times on the counter to release any big air bubbles, then carefully transfer the batter to the prepared bundt pan. Leave to stand for a further 2 minutes, then rap one more time. Place onto a sheet pan.
Bake the bundt cake for 60-65 minutes, testing for doneness after 55 minutes, or until a skewer inserted into the deepest part of the cake comes out clean (this can be a little tricky to do - make sure you poke the skewer down to the middle part of the cake).
Remove the cake from the oven and allow to stand for 10 minutes before inverting onto a wire rack and allowing to cool completely.
WHIPPED CREAM TOPPING
Place the cream, vanilla bean paste, and powdered sugar into a medium sized bowl, and whip with a whisk until medium peaks form. Pile the whipped cream on top of the cake, and top with fresh cherries and chocolate curls.
Store in the fridge until ready to serve. Store leftovers in an airtight container in the fridge.